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  • Bring a pot of water to a boil, salt it, add the carrots and celery root (or parsnips) and cook until tender, about 10 minutes. Drain, then transfer to a food processor and puree.

  • Meanwhile, bring a second large pot of water to a boil, salt it, add the pasta and cook until 2 minutes shy of al dente. Drain and return to the pot.

  • While the pasta is working, in a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook for a few minutes, then whisk in the flour. Whisk in the milk and simmer until thickened, about 3 minutes. Season with salt, pepper and the Old Bay. Add in 2 cups cheddar to melt, stirring in a figure-eight motion with a wooden spoon.

  • Preheat the broiler. Stir the pureed vegetables and cheese sauce into the pasta. Transfer to a casserole dish and top with the remaining 1/2 cup cheddar. Broil until bubbly and brown, about 5 minutes. To serve, top with the pickled vegetables.